Vegetable Pakoras
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Serves 4 and more
- 250g gram (chickpea) flour
- 50g self-raising flour
- ½ tsp cayenne pepper
- 1 tsp garam masala
- Water to combine
- 300g potatoes, peeled and thinly sliced
- ½ cauliflower, sliced, then cut across into small chunks
- 1 tsp cumin seeds
- 12 spinach leaves, finely chopped
- 1 onion, finely sliced
- 1 tsp chopped green chilli
- Bunch of coriander leaves
- Pinch of salt
-
Sunflower oil, for deep frying
How To Make Vegetable Pakoras
Sift both flours into a bowl, spoon in the cayenne pepper and garam masala and combine. Gradually add water, tablespoon by tablespoon, and work to form a batter smooth and thick enough to cling to the back of a spoon. Leave to rest for 15 minutes.
Apart from the oil, tip in the rest of the ingredients, making sure everything is coated. Pour enough sunflower oil in a deep frying pan or wok, and heat until a dropped cumin seed fizzes and swims. Carefully lower in tablespoons of the fritter mix. Work in batches, frying the vegetable pakoras for approximately 3 minutes on each side until they’ve taken on the colour of caramel and the vegetables are cooked through, crispy and light.
Serve with a chutney of choice.
Try this and scores more recipes from my cookbook Urban Rajah's Curry Memoirs BUY IT NOW!!
Vegetable Pakoras
Try this and scores more recipes from my cookbook Urban Rajah's Curry Memoirs BUY IT NOW!!
Serves 4 and more
- 250g gram (chickpea) flour
- 50g self-raising flour
- ½ tsp cayenne pepper
- 1 tsp garam masala
- Water to combine
- 300g potatoes, peeled and thinly sliced
- ½ cauliflower, sliced, then cut across into small chunks
- 1 tsp cumin seeds
- 12 spinach leaves, finely chopped
- 1 onion, finely sliced
- 1 tsp chopped green chilli
- Bunch of coriander leaves
- Pinch of salt
-
Sunflower oil, for deep frying
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